DRINK | The Porto Cognac Flip

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With the holidays fast approaching and all this snow starting to fly around, my thoughts are drifting to warmer places. The warm sands of eastern Australia, summer days spent sitting on a patio with a refreshing juicy cocktail in hand or a Belgian  beer with an orange wedge thrown in it. Snap back to reality. The thermometer is reading in the negatives day in and day out and with the shortening of the days, finding time to do things like sneak in a surf after dinner are near impossible. That being said, it’s the perfect time to look at the bar in a slightly different way; crafting heavier cocktails that warm the soul and evoke memories of holidays past.  So, today I am officially saying hello to the onslaught of Winter on the right coast with a libation that’s perfect for sipping while cozying up by a fire; the Porto Cognac Flip.

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A flip is a classic drink that consists of liquor, sugar and an egg. The first bar book to mention the flip is Jerry Thomas’ the Bon Vivant’s Companion. Often considered the grand daddy of american mixology, I think Jerry would be proud. Simple ingredients – Jost Port, Courvoisier V.S. Cognac, superfine sugar, and egg – come together to produce a rich and creamy cocktail much like eggnog minus the cream. Whether you’re cozying up by the fire or hosting friends over the holidays, it’s the perfect drink to get you through the cold, dark days of Winter. 

Cheers.

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The Porto Cognac Flip
Serves 1
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Ingredients
  1. 1 oz Port
  2. 1 oz Cognac
  3. 1 barspoon (teaspoon) superfine sugar
  4. 1 egg
  5. nutmeg garnish
Instructions
  1. In a shaker add the port, cognac, sugar, and egg.
  2. Dry shake (without ice) till all ingredients are well incorporated.
  3. Add ice and shake again until shaker is frosted over.
  4. Strain into a chilled coupe glass.
  5. Grate whole nutmeg for garnish.
Notes
  1. A dry shake is used to emulsify the egg as it will incorporate better at a warmer temperature.
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3 Comments

  • […] DRINK | The Porto Cognac Flip […]

  • December 18, 2013

    Kandyce

    You say this cocktail calls for (1) Egg.

    I am assuming you mean egg white or did you use the whole egg?

    Thank You!

    • Brent Darbyson
      December 18, 2013

      Brent Darbyson

      hey Kandyce, great question. Traditionally Flips do in fact contain a whole egg. you are correct in that a fizz or a sour may contain only the white if at all. Here’s the logic; egg whites give a creamy mouth feel and a beautiful foam to a cocktail, but when a whole egg is used the flavour is changed as well as giving you that amazing texture. The drink would taste quite different without the yolk. Give it a try and let me know what you think. Cheers